Tarragon-Mustard Pork Tenderloins

There are a variety of flavored mustards available at your local market. Tarragon mustard works well with pork but feel free to try others.

Serves: 4Hands-on: 35 minutesTotal: 35 minutesDifficulty: Medium

Serves: 4


  • 1¼ lbs. pork tenderloin, trimmed of fat and cut into 4 even-sized pieces
  • ¼ tsp. garlic salt
  • ¼ tsp. ground black pepper
  • 1 Tbsp. vegetable oil
  • ½ cup finely diced shallots
  • ½ cup chicken stock
  • 2 Tbsp. Dijon or flavored mustard
  • 1 Tbsp. chopped fresh tarragon


  • Season pork with garlic salt and pepper.
  • Heat the oil in a medium-sized nonstick skillet over medium-high heat. Add the pork and cook until the meat starts to brown, about 4 to 5 minutes per side. Transfer the meat to a plate and tent with foil to keep warm.
  • Add the shallots to the pan and cook until soft, stirring frequently, about 4 minutes. Add the stock and bring to a simmer; cook until slightly reduced, about 4 minutes. Whisk in the mustard.
  • Return the pork and any accumulated juices to the pan. Reduce heat to medium-low and cook until the pork is no longer pink in the center, about 4 to 5 minutes. Taste and adjust seasoning as desired. To serve, transfer the pork to a serving platter, ladle the sauce over the meat, and garnish with tarragon leaves. Serve hot.